5 Great Squirrel Recipes You Won't Be Able to Resist

These five of our favorite squirrel recipes are guaranteed to get your mouth watering.

These squirrel meat recipes will have you heading off to the woods to bag some squirrels for dinner!

Some would say young squirrels taste the best, but once you try it for the first time, you'll finally catch on to what the rest of us already know. These aren't the type of thing you'll find on AllRecipes all that often, so we thought we'd serve as a source. They're simple, but if you want to cook those squirrel legs and other meat the right way, follow these directions.

We've collected some of the best squirrel recipes from all over, and wanted to offer up a variety of styles to highlight our favorite ways to cook these small but tasty critters.

1. Baked Squirrel

4 cut up squirrels (use only hind legs and meaty back pieces)

1 chopped green bell pepper

2 Tbsp butter

4 Tbsp. red wine

1 can cream of mushroom soup

1/4 c. vinegar

1 chopped onion

4 Tbsp. salt

1 tsp. Adolph's tenderizer

1 tsp. pepper

1 to 1 and 1/2 cups all-purpose flour

Crisco and cooking oil

Mix vinegar and salt with water to cover squirrel. Soak 2 hours in solution. Remove pieces and shake on tenderizer and pepper. Roll in flour. Fry in Crisco until golden brown. Place pieces in baking dish.

In another skillet saute onion and pepper in butter. Add wine and soup. Mix well. Pour over squirrel. Bake at 350 degrees for 30 minutes.

2. Country-Style squirrel

2 squirrels

Salt & pepper to taste

Flour

6 tbsp. vegetable oil

2 c. water

Cut squirrel into small chunks of frying size pieces, salt and pepper then roll in flour until coated well. Put in skillet of hot oil and fry until golden. Remove squirrel and most the oil, then add water and bring to boil. Place squirrel back into the skillet, turn to low heat, cover and cook for approximately 1 hour.

Serve with some large potatoes that have been baked for a great combination.

4. Belgian Squirrel

Clean squirrels. Burn away any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.

Preheat the oven to 375 degrees F.

Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.

Bake for 45 minutes in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F. Continue baking for another 45 minutes.

Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.